Marinate Steak 1/2 half stick butter 1/2 cup Worcestershire sauce 1/4 cup Soy sauce 1/4 cup Teriyaki sauce 1 tbsp garlic salt Melt butter on medium heat stirred all ingredients together until combine and warm and mix all the flavors together, remove from heat let cool completely room temperature or put in fridge for a few minutes to cool down and pour it in the meat so it be nice and cool. Marinate steak in the refrigerator for 3 or 4 hours afterwards on to the grill.
I just stumbled upon your channel sir. Thank you for sharing Dad’s recipe. As a kid times were a little tight and I can remember my Dad grilling sirloins on the Weber kettle about once a month. It was such a treat. Thanks for the great memories. RIP Dad.
My brother....your dad surely knew what he was doing....super simple and I know those Steaks were so taaaaasty. Take care and have yourself a great week my brother. Cheers 🍻
I remember my Dad buying bone in rib steaks a long time ago, when i was a youngster. Hewas a frugal man,and would buy that particular cut,because at that time they were considered a cheaper cut. He didn't marinate them, but i remember LOTS of black pepper ! Also,chicken wings were about a quarter a pound, and used primarily for soup....
Yeah, I remember a time when you couldn't give wings away. Then Teressa Bellissimo fried them, tossed them with hot sauce and served them up with bleu cheese dressing at her bar in Buffalo New York. Now they're almost as costly as breasts.
Yes!!! The huge packs of chicken wings from about 30 cents a pack up to about 80 cents would get you a big pack, that was mid 70s into mid 80s or so. My granny bought packs for soup and chicken noodle soup and sometimes used to flavor vegetables. It's funny because on their own in the store I thought they were disgusting when I was a little kid 😊 Didn't know they would become the snack everyone loves ❤❤❤❤❤
We called this Rattle Snake marinade. You can also add Good Seasons Italian dressing to it and some Wostisire (I know I spelled that wrong) sauce. Crazy good for dipping stake bites into .
My dad never marinated steaks. He was a minimalist. Just basically just salt pepper and garlic. He was constantly watching the steaks and knew just when to pull them off depending on how everyone wanted them cooked. No thermometer is needed if you know how to grill. Thanks for Sharing!!!
Thanks for the great video Mr. Jimmy. The best part was "Thank you Dad." My Dad was my hero too and he had a steak marinade but I never asked him for it. So --- I'm gontryyers! Scott in NC
Ur Dad was right butter is the key!Any thing on the grill is great, im a pork chop guy im gonna try this and ignore the negative and dont know what there talking about comments only the older gens know whats up anymore in this world!Keep um coming👍
Bravo!!! Nothing but flavor town!!! Watching what was going into the pot, I knew it was going to be crazy good!!! I haven't tried that exact marinade, But you bet i will try it now!!! I can imagine the aroma too is awesome while cooking! Thanks for sharing your Dads recipe! Bless!!!
Thank you for sharing. I don't think I have any family recipes that were passed down buI definably remember my Mom having a set of those pans in the 60's. Might still have one in the basement. I'm going to try you recipe.
I definitely will be making your Father’s marinade! Looks so good! Thank You for sharing & im glad you replied to the ignorant comments! Happy Thanksgiving Sir
Oh I dig it!!! And I've done some variations of this sort of thing but I've never heated it up like that with butter. It makes perfect sense! I am so glad I found this video I subscribed. Thanks man!!!
Good stuff! When i was a kid a buddy of mines dad had a similar process, but instead of soy sauce he would use lemon juice. This reminds me a lot of that, thanks for sharing, im gonna try this this weekend!
I like how you reversed seared them. I'm 61 and was doing that before it was called that. You see all the top chefs saying that you need to put steaks or burgers on a very hot grill to sear the juices in. That works in a kitchen with expensive equipment. My experience has taught me that hot and fast pushes the juices out and results in a drier steak or burger. I like my steaks medium rare without the 1/4 inch well done part. That's why I cook mine slower and sear later.
This guys recipe is epic. My go to marinade has always been Vinegar, olive oil, WSauce, soy or tamari sauce, garlic salt, fresh cracked pepper and Jack Daniels set over night in a zip lock bag. Then once it is off the grill I put a teaspoon or so of compound herb (🎼parsley, sage, rosemary & thyme🎶) browned Irish butter.
Can tell you loved this steak as well as your dad. The emotion in your voice after taking that bite shows the connection you have. It's nice to see someone who geniuinely enjoys the food they make, unlike most YT videos where it's just a "This is good" and not an ounce of emotion is shown.
Mine is very similar, I use equal parts butter, W sauce, lemon juice and Dale's. Great every time and if you are in a hurry, double the Dale's and it's good to go in an hour.
@@CuffNStuffBBQI love love love Dale's! I was fortunate enough to be able to eat a steak at the original Dale's Steakhouse in Muscle Shoals, AL long ago. Now I'm across the pond, and getting Dale's shipped in is becoming difficult. Thanks for the memories! 🤙🏽
For those who might not know: NEVER try to replace Lea & Perrin’s with French’s or store brand or anything else. Did you hear him say he always had plenty of it? There’s a reason. There is NO substitute for Lea & Perrin’s, and if you’ve tried a recipe that called for Worcestershire sauce that didn’t stipulate that and you didn’t like it? Make it again and use Lea & Perrin’s. It is literally irreplaceable.
True, L&P is the best! The last time I went to buy some, they were out, so I bought the house brand, and it pretty much sucked. Thankfully I had a little L&P left, so I dumped out some of the house brand and by tasting the L&P I was able to duplicate it, but I don’t recommend trying to do that. Just buy L&P, it’s more expensive for a very good reason!
Great video...I will have to give this marinade a try...I have been using allegro marinade for ribeyes and ribs for years...I want to compare the flavor difference.
Half of a third of a cup would be a sixth of a cup……just fill a 1/3 cup measure half full and there you have it……and I am 77 year old great-grandmother….not a math student….lol.
I always do something similar with my steaks to this. When my steak is done, I just melt a little butter on top of the steak, and i get a little dish with L&P Worchester sauce, and cut me off a piece, and dip it in the Worchester sauce, and enjoy! It must be L&P Worchester sauce though! No imitators! L&P is more expensive, but worth it.
Teriyaki is basically a seasoned Soy sauce. If you like it sweeter then add some honey, cane syrup, etc. or just Google some recipes and make your own. This marinade could work even better. An old friend of mine used half Woo sauce and half Soy sauce for his marinade. He also put mushrooms in it and then cooked them in the same. He would bring the marinade to a boil to kill any critters and then reduce to a simmer for a few minutes. Good stuff to use to top your steak. Since I view most recipes as suggestions rather than formulas I think a Tablespoon or so of Tabasco Chipotle sauce could be a good addition to this marinade for a little smoky heat.
I Subscribed. I spent Many Years cooking in restaurants and I would probably do a couple things differently. First and Foremost I would add Some Top Shelf Bourbon and instead of Garlic salt I would use Roasted Garlic, Roasted Elephant Garlic If you can get your hands on it. And I would add Fresh Ground Peppercorn Medley and I think that some Fresh Herbs like Thyme and Oregano and Cilantro would be good as well. Also I don't know if you were using charcoal or wood. But I would absolutely recommend using wood like Hickory and Cherry wood maybe even some Mesquite. Just some suggestions...
I am not currently working in the business, However I picked up So Many good tips from the older Chefs that I worked with I am Seriously considering writing a Cookbook...
Funny everyone asks me what my marinade for my steaks is??.. and it's from my Grandmother's marinade which is pretty much excatly the same except the teriyaki, and I've stuck with it ever since. Cheers
Curious. Does tge teriyaki give it a sweet taste? You lost me at teriyaki. Im sure its great but im not into sweet tasting steak if it does give it a slightly sweet taste. Its just me though. Thanks for sharing. I'm thinking its killer with pork steak with teriyaki
Nice video. Unfortunately our dad couldn't cook...he'd literally burn anything mom would ask him to watch 😢😢 .However both my brother and I are good cooks.😊😊
Dude I would do this to my steak 🥩 over night just not with the butter and had hot pepper 🌶️ flakes and onion powder and made beef jerky out of it my whole family loved it and I was doing it in early 90 ‘s
Pat them dry before you put them on to develop a little better crust on the outside. Then I would use that marinade, diluted a little bit with stock and then reduced for a demiglaze. 🤤
Set steaks out of fridge....apply a generous helping of Montreal Steak Seasoning....allow steaks to come to room temp...throw on very hot grill 4 minutes on first side....flip and three minutes on second side....rest five minutes and enjoy!
You’re right for Montreal add soy sauce and olive oil for 30 minutes only that’s the way my dad did it in the 70s I have a couple of big barbecues a year and still do it now everyone loves it. They always looking for take home leftovers. Thanks
That steak looked a bit more cooked than med rare, i tryed your marinade but combined it with my cooking method. I heat a cast iron skillet until it is smoking, grease the bottom with a smear of high smoke oil, put steak on cook for 11/2 mins turn steaj over cook for 1 1/2 mins put a knob of butter on top turn cook for 30 seconds turn butter on top cook for 30 seconds 2 mins total per side steak comes out with a dark char on top and juicy and tender med
I don’t always do dad’s recipe on steaks as I have tweaked it a bit but I do his on occasion. It does make for a great juicy steak.I don’t have the vacuum sealer so I just leave it overnight.
Marinate Steak
1/2 half stick butter
1/2 cup Worcestershire sauce
1/4 cup Soy sauce
1/4 cup Teriyaki sauce
1 tbsp garlic salt
Melt butter on medium heat stirred all ingredients together until combine and warm and mix all the flavors together, remove from heat let cool completely room temperature or put in fridge for a few minutes to cool down and pour it in the meat so it be nice and cool.
Marinate steak in the refrigerator for 3 or 4 hours afterwards on to the grill.
That close enough !
I just stumbled upon your channel sir. Thank you for sharing Dad’s recipe. As a kid times were a little tight and I can remember my Dad grilling sirloins on the Weber kettle about once a month. It was such a treat. Thanks for the great memories. RIP Dad.
Thanks Jr cooking is some of the best memories I have with my dad !
Dude this was another fantastic simple cook. Thanks for sharing.
Thanks Dash I appreciate it !
I’m gonna try this recipe this weekend for the family in honor of Clemson 😜
Great William I hope beef is the only thing that gets marinated this weekend !🤙
@ Merry Christmas from Myrtle Beach brotha!
Hats off to your dad. I’ll be using his marinade soon.
Thanks Stephen we love it at our house !
I remember in the 70's eating steaks marinated like this. Great flavor and incredible aroma!
They are absolutely delicious thanks Lazaro !
Turned out awesome for venison jerky. Family agrees this is how to do it from now on.
That’s great !
My brother....your dad surely knew what he was doing....super simple and I know those Steaks were so taaaaasty. Take care and have yourself a great week my brother. Cheers 🍻
Thank you my brother I really do love these steaks !
Good stuff Jimmy thanks for sharing the family treasures!
Thanks Zach I appreciate it !
I remember my Dad buying bone in rib steaks a long time ago, when i was a youngster. Hewas a frugal man,and would buy that particular cut,because at that time they were considered a cheaper cut. He didn't marinate them, but i remember LOTS of black pepper ! Also,chicken wings were about a quarter a pound, and used primarily for soup....
Todd I like to spend time just sitting back, remembering great cooks with family !
Yeah, I remember a time when you couldn't give wings away. Then Teressa Bellissimo fried them, tossed them with hot sauce and served them up with bleu cheese dressing at her bar in Buffalo New York. Now they're almost as costly as breasts.
Yes!!! The huge packs of chicken wings from about 30 cents a pack up to about 80 cents would get you a big pack, that was mid 70s into mid 80s or so. My granny bought packs for soup and chicken noodle soup and sometimes used to flavor vegetables. It's funny because on their own in the store I thought they were disgusting when I was a little kid 😊 Didn't know they would become the snack everyone loves ❤❤❤❤❤
God bless your Dad. Thank you sir for sharing. You have my word that the next steak I grill will be using his marinade.
Thank you my friend please let me know how it turns out for you !
We called this Rattle Snake marinade. You can also add Good Seasons Italian dressing to it and some Wostisire (I know I spelled that wrong) sauce. Crazy good for dipping stake bites into .
Thanks my friend sounds great !
Everyone using so much salt! No wonder heart disease kills so many people!!!!!
Nice looking steaks. It's good to keep family recipes preserved. Cheers! 👍👍✌️
Thanks Dwayne give this one a try you’ll love it !
Can’t wait to use your Dads recipe in deer camp next month👍🏼I bet our Dads are talkin’ steaks in Heaven right now
🙏🏼👍🏼🙏🏼
Please let me know how it turns out in camp. I bet you’re right about them talking steaks !
@ using extra thick ribeyes….. can’t go wrong👍🏼Happy TurkeyDay…
Great video, thank you so much for sharing.
Thank you my friend I appreciate it !
My dad never marinated steaks. He was a minimalist. Just basically just salt pepper and garlic. He was constantly watching the steaks and knew just when to pull them off depending on how everyone wanted them cooked. No thermometer is needed if you know how to grill. Thanks for Sharing!!!
Thanks gundude it’s nice to sit back once in a while and remember !
Good for him!
Looks delicious 👍.
Thanks for sharing 👍.
Thank you my friend !
Thanks for the great video Mr. Jimmy. The best part was "Thank you Dad." My Dad was my hero too and he had a steak marinade but I never asked him for it. So --- I'm gontryyers! Scott in NC
Thanks Scott I’m glad to share ours with you !
Ur Dad was right butter is the key!Any thing on the grill is great, im a pork chop guy im gonna try this and ignore the negative and dont know what there talking about comments only the older gens know whats up anymore in this world!Keep um coming👍
Thank you my friend I appreciate it !
Bravo!!! Nothing but flavor town!!! Watching what was going into the pot, I knew it was going to be crazy good!!! I haven't tried that exact marinade, But you bet i will try it now!!! I can imagine the aroma too is awesome while cooking! Thanks for sharing your Dads recipe! Bless!!!
Thank you my friend I appreciate it !
Thank you for sharing. I don't think I have any family recipes that were passed down buI definably remember my Mom having a set of those pans in the 60's. Might still have one in the basement. I'm going to try you recipe.
Thanks Dale I pull these pans out when I’m feeling nostalgic !
Nice. I love it. I still have my dad around today but he likes to char his grilled food. Lol. Im the cook in my family. Thanks for the video. 👍🏻
Eric don’t miss an opportunity to cook with your dad. These are memories that last a lifetime !
I definitely will be making your Father’s marinade! Looks so good! Thank You for sharing & im glad you replied to the ignorant comments! Happy Thanksgiving Sir
Thank you my friend I appreciate it !
We love our steak!
Absolutely trying this, I could smell and taste it through the TH-cam screen 😋.
Thanks for sharing Dad's family secret!
Thank you friend I hope you try it !
Oh I dig it!!! And I've done some variations of this sort of thing but I've never heated it up like that with butter. It makes perfect sense! I am so glad I found this video I subscribed. Thanks man!!!
Thank you Jeff !
That’s awesome! Thanks for sharing!
Thanks Andrew I appreciate it !
Jimmy, I always enjoyed talking with your dad. Great that brother W had that recipe. Wish brother W could make a guest appearance sometime.
Thank you my friend you never know it could happen !
Good stuff! When i was a kid a buddy of mines dad had a similar process, but instead of soy sauce he would use lemon juice. This reminds me a lot of that, thanks for sharing, im gonna try this this weekend!
@@FenrisWolf8 thank you my friend please let me know how it turns out !
I tired it and it was a hit everyone loved it !!!
That’s great !
GREAT technique my friend.
Thank you Rusty !
I got to try this, bet it's tasty!
It is thanks for watching !
I like how you reversed seared them. I'm 61 and was doing that before it was called that. You see all the top chefs saying that you need to put steaks or burgers on a very hot grill to sear the juices in. That works in a kitchen with expensive equipment. My experience has taught me that hot and fast pushes the juices out and results in a drier steak or burger. I like my steaks medium rare without the 1/4 inch well done part. That's why I cook mine slower and sear later.
Thank you my friend this is how I’ve done steak so long it became a habit !
Oh yeah, Jimmy. Those were some fantastic lookin steaks. I'll definitely give this marinade a try. Thanks for sharing, brother.
Thank you brother I appreciate it !
This guys recipe is epic.
My go to marinade has always been Vinegar, olive oil, WSauce, soy or tamari sauce, garlic salt, fresh cracked pepper and Jack Daniels set over night in a zip lock bag. Then once it is off the grill I put a teaspoon or so of compound herb (🎼parsley, sage, rosemary & thyme🎶) browned Irish butter.
Sounds great I’ll have to try it !
I bet this would make for a really good jekry marinade too! Thanks for the recipe!!!
Can tell you loved this steak as well as your dad. The emotion in your voice after taking that bite shows the connection you have. It's nice to see someone who geniuinely enjoys the food they make, unlike most YT videos where it's just a "This is good" and not an ounce of emotion is shown.
Thank you my friend and you are exactly right !
Just don't use the butter
@ that will work !
Mine is very similar, I use equal parts butter, W sauce, lemon juice and Dale's. Great every time and if you are in a hurry, double the Dale's and it's good to go in an hour.
Thanks David sounds great !
@@CuffNStuffBBQI love love love Dale's! I was fortunate enough to be able to eat a steak at the original Dale's Steakhouse in Muscle Shoals, AL long ago. Now I'm across the pond, and getting Dale's shipped in is becoming difficult. Thanks for the memories! 🤙🏽
@ thank you my friend I appreciate it !
Where did you purchase the steaks 🥩 thanks 🙏 😊
I think those came from ingles
Man this looks delicious! I’m gonna have to show my old man this. Maybe we’ll do this!
Thank you, my friend. You will absolutely love it.
When I was a kid we use to marinade steaks in A1 and hot sauced mixed. Every now and then I still grill them like that.
Jona the great thing is we all get to do it our way ! Thanks for checking it out !
Looks delicious! Just one concern, does it give the meat a real salty taste?
Doc use garlic powder instead of garlic salt and salt won’t be an issue at all.
I like this guy
I appreciate it !
For those who might not know: NEVER try to replace Lea & Perrin’s with French’s or store brand or anything else. Did you hear him say he always had plenty of it? There’s a reason. There is NO substitute for Lea & Perrin’s, and if you’ve tried a recipe that called for Worcestershire sauce that didn’t stipulate that and you didn’t like it? Make it again and use Lea & Perrin’s. It is literally irreplaceable.
Amen
True, L&P is the best! The last time I went to buy some, they were out, so I bought the house brand, and it pretty much sucked. Thankfully I had a little L&P left, so I dumped out some of the house brand and by tasting the L&P I was able to duplicate it, but I don’t recommend trying to do that. Just buy L&P, it’s more expensive for a very good reason!
Try Bear & Burtons
Great video...I will have to give this marinade a try...I have been using allegro marinade for ribeyes and ribs for years...I want to compare the flavor difference.
Thanks for checking it out Frank please let me know how you like it !
I don’t eat steak like that,but this right here makes me wanna run to the store to get me a couple.
Try it you won’t regret it !
Great video. See the Carolina shirt. Where are you from brother? Thanks for sharing your Dad's recipe.
Thanks for checking it out ! Raised in the low country live in Greenville area.
Those look Delicious!!
Thank you my friend !
I buy Lee & Perrins by the gallon. I can see a very small piece of Mesquite thrown in the fire for these steaks going to try it soon. Thanks.
Thank you my friend please let me know how it turns out for you !
@@CuffNStuffBBQ will do.
Totally dig that you are using vintage copper bottom Revere ware. I have a set from 1978, with the date stamped right on the bottom.
I love to pull these out and use them. They remind me of my Dad !
@@CuffNStuffBBQyou'll find NO BETTER cookware, unless maybe you can grab some VINTAGE cast iron!
Cheers!
I’m so trying this
Please let me know how you like it !
@ I will ! Thank you 😊
Beautiful
Thanks Gerald I appreciate it !
Thank goodness for Dad ✝️♥️🇺🇸
Amen James !
Half of a third of a cup would be a sixth of a cup……just fill a 1/3 cup measure half full and there you have it……and I am 77 year old great-grandmother….not a math student….lol.
That’s what we did Nancy but we found out that it’s also 8 teaspoons ! Thanks for watching !
Or just use 5 tablespoons
Thanks for the video God bless
Thank you Dennis !
I always do something similar with my steaks to this. When my steak is done, I just melt a little butter on top of the steak, and i get a little dish with L&P Worchester sauce, and cut me off a piece, and dip it in the Worchester sauce, and enjoy! It must be L&P Worchester sauce though! No imitators! L&P is more expensive, but worth it.
Thanks my friend we’ll have to give that a try !
This is how I serve steak and L&P is the only brand to use!
I do the same thing, but with garlic powder, onion powder, and a lil brown sugar.❤
I’ll bet that’s good Cory !
@CuffNStuffBBQ Yessirrr!👍
I rub mine down with brown sugar after marinating them. It works even better on pork.
If you want it, MW cook for about 5 minutes instead of 2 minutes when you flipped it? Thanks
See that’s the great thing about cooking Mark we all have our way of doing it !
Go Cocks! I have that exact pot at home. Thanks for the video!
Spurs up !
You were making my mouth water mmmmmm nice.
@@MichaelJohnson-ux7pe thanks it is good stuff !
Thanks for the video and family secret.
You’re welcome that’s what we do !
Made my mouth water
Thanks my friend !
Teriyaki is basically a seasoned Soy sauce. If you like it sweeter then add some honey, cane syrup, etc. or just Google some recipes and make your own. This marinade could work even better.
An old friend of mine used half Woo sauce and half Soy sauce for his marinade. He also put mushrooms in it and then cooked them in the same. He would bring the marinade to a boil to kill any critters and then reduce to a simmer for a few minutes. Good stuff to use to top your steak.
Since I view most recipes as suggestions rather than formulas I think a Tablespoon or so of Tabasco Chipotle sauce could be a good addition to this marinade for a little smoky heat.
Sounds great may have to try that !
@@CuffNStuffBBQ balsamic vinegar + soysauce makes a fantastic marinade base, and fat free salad dressing
I had a bunch of brothers growing up, my Father always said we would eat a 1/4 of a beef a week😂
LOL we definitely are our share too !
I Love The" Thank You Dad" better than the steaks. Just great!
Thank you Chuck !
I Subscribed. I spent Many Years cooking in restaurants and I would probably do a couple things differently. First and Foremost I would add Some Top Shelf Bourbon and instead of Garlic salt I would use Roasted Garlic, Roasted Elephant Garlic If you can get your hands on it. And I would add Fresh Ground Peppercorn Medley and I think that some Fresh Herbs like Thyme and Oregano and Cilantro would be good as well. Also I don't know if you were using charcoal or wood. But I would absolutely recommend using wood like Hickory and Cherry wood maybe even some Mesquite. Just some suggestions...
Thanks Mark and I would travel a long distance to eat at your restaurant !
I am not currently working in the business, However I picked up So Many good tips from the older Chefs that I worked with I am Seriously considering writing a Cookbook...
Good Stuff Brother!!!
Thank you brother !
Mine is very similar only instead of butter, I use mustard and olive oil
I’ll have to try that Jeremy !
I'm gonna try that recipe with venison jerky.
Great let me know how it turns out for you !
We don’t marinade steak in Texas, bring it up to room temp with salt and pepper, skillet->oven.
Nice thing about cooking you can do you !
Funny everyone asks me what my marinade for my steaks is??.. and it's from my Grandmother's marinade which is pretty much excatly the same except the teriyaki, and I've stuck with it ever since. Cheers
It’s great that you are keeping your grandmother’s recipe alive. Hope you can pass it along in the family. Thanks Ryan !
looks more like medium well.
Camera didn’t pick it up with the lights. Trust me it was still good and red.
The tenderness and it looks juicy!
Thanks Jack !
Curious. Does tge teriyaki give it a sweet taste? You lost me at teriyaki. Im sure its great but im not into sweet tasting steak if it does give it a slightly sweet taste. Its just me though. Thanks for sharing. I'm thinking its killer with pork steak with teriyaki
Joe it’s weird it does but it doesn’t. It’s a balance of sweet and savory.
I use a w and a1 mix to marinate. It takes the red out so I can make them tasty without the pink. My wife likes shoe leather steaks.
Terry I understand completely !
Nice video. Unfortunately our dad couldn't cook...he'd literally burn anything mom would ask him to watch 😢😢 .However both my brother and I are good cooks.😊😊
Great Kathy try this you’ll love it !
Thank You Sir
Thank you !
Dude I would do this to my steak 🥩 over night just not with the butter and had hot pepper 🌶️ flakes and onion powder and made beef jerky out of it my whole family loved it and I was doing it in early 90 ‘s
I’ll bet that was good jerky !
Pat them dry before you put them on to develop a little better crust on the outside. Then I would use that marinade, diluted a little bit with stock and then reduced for a demiglaze. 🤤
Thank for checking in Darin !
Set steaks out of fridge....apply a generous helping of Montreal Steak Seasoning....allow steaks to come to room temp...throw on very hot grill 4 minutes on first side....flip and three minutes on second side....rest five minutes and enjoy!
Sounds delicious !
You’re right for Montreal add soy sauce and olive oil for 30 minutes only that’s the way my dad did it in the 70s I have a couple of big barbecues a year and still do it now everyone loves it. They always looking for take home leftovers. Thanks
Mix Montreal steak seasoning with butter or olive oil and marinate. No need for the soy sauce unless you are a salt lover
Yee Haw, Brother Man, if I had it my way, in the marinade, I would dump some Dave's Total Insanity sauce. Talking about HEAT, LORD JESUS, YUM!
Sounds like it would be good !
Be careful don’t get too much marinade on your sleeve or the dog will follow you around all day long.🙂
He does anyway that’s my buddy !
@@CuffNStuffBBQ Good dog !
Do you think this would work with pork steaks? I'm thinking of trying it. (that's what I have in the freezer right now)
I don’t see why it wouldn’t. Give it a try !
Half of 1/3rd is 1/6th 👍🏻
Wish I could find a 1/6 cup measuring cup but actually it’s 8 teaspoons.
Sandlapper style steaks! Many times we’d get London Broils from H-T on East Bay and marinate just like this…fond memories!
That’s interesting wonder how a London broil marinated over the weekend would be ?
1&1/3 oz. Is your conversion for the soy sauce , or 2 tbl spoons and a teaspoon (based on half of a third of a cup)🥴
Thanks Nate
Half of a 1/3 is 1/6 cup. Which equals ~ 39.4317 grams.
Yep or 8 teaspoons !
Bet this works for tri tip or ball tip
I bet it would but let it go a little bit longer.
@ good tip. My tri tip is marinating right now. Thanks again for the video. Gonna try it on my rib eyes next week
@sicboy83 please let me know how it turns out for you !
@@CuffNStuffBBQupdate:
Turned out great last weekend. Marinating some T bones right now for later
Howdy Jimmy!!!
Thanks for stopping by my friend !
That steak looked a bit more cooked than med rare, i tryed your marinade but combined it with my cooking method. I heat a cast iron skillet until it is smoking, grease the bottom with a smear of high smoke oil, put steak on cook for 11/2 mins turn steaj over cook for 1 1/2 mins put a knob of butter on top turn cook for 30 seconds turn butter on top cook for 30 seconds 2 mins total per side steak comes out with a dark char on top and juicy and tender med
Sounds great Bob !
@CuffNStuffBBQ it is give it a try in a well seasoned cast iron skillit you carnt beat those things for cooking a steak cheers, thanks for the recipe.
@CuffNStuffBBQ sorry mate forgot to mention great marinade thanks for sharing
To half a fraction of, just double the bottom number. Eg, 1/2 of 1/3=1/6.
See Dennis I can’t find a 1/6 cup measuring device. And it’s a pain to do 8 teaspoons.
@ I get it. You mentioned for one of us to do the math, so challenge was accepted. 😂
One sixth, genius
Wow ok find me a 1/6 measurement cup !
1/2 of 1/3 of a cup is quite nearly 2 and 2/3 Tablespoons
But 1/2 of 1/3 of a cup is 8 teaspoons
@@CuffNStuffBBQ My math was 16 Tbs in a cup X 1/3 or .33 = 5.28 Tbs and then 1/2 of that or .5 is is 2.64 or almost 2 2/3
Daddy knew how to eat!
He sure did thanks !
Running out of Worcestershire is almost as bad as running out of Tequila. Always keep an extra bottle.
I agree but always keep several extra of both !!!
I like mine burnt on the outside, pink on the inside. 😉
Jeanie you sound like my wife. !
2:12
Worcestershire (wore-chestershire). It’s way easier to say with a bit of a British accent!😂😂😂😂😂
How about just Lea&Perrins ?
I don’t always do dad’s recipe on steaks as I have tweaked it a bit but I do his on occasion. It does make for a great juicy steak.I don’t have the vacuum sealer so I just leave it overnight.
Thanks for the help !
Betcha a nickel that the leftover marinade would be excellent if brushed on some nice, thick sirloin hamburgers while grilling...😉
We’ve done that slick and you’re right !
No because I'm sure they would do this back in the day when steak was probably 5 cents a pound and got tired of eating plain steak 💀
I’m sure you’re right !
Im going to try that with some game meat…
Great let me know how it works out for you !
I'm trying this recipe soon ... Go Cocks!
Great let me know how it turns out for you !